Starters

• Cold Kitchen: Smoked salmon, roasted suckling pig, chicken ballotine with cepe, vegetable terrine, foie gras mousse, duck mousse, fish mousse, seafood mousse
• Crispy kadaïfi with palm heart & smoked marlin, fennel salad with tuna confit, crab tartlet, celery remoulade
• Shrimp tandoori vegetable brunoise; shrimp tandoori vegetable brunoise & salads bar
• Charcuterie & Cheese: San Daniel, Parma ham, bresaola, chorizo, brie, camembert, parmesan reggiano, reblochon (with fruits & biscuits)
• Seafood Bar: Fresh oysters, mussels, prawns, sea urchins with sauces & condiments

Soup

• Cream of mushroom & roasted celeriac, served with Gruyère gratin croutons

Main Courses

• Coq au vin rouge
• Grilled sea bream with beurre blanc sauce
• Sautéed Paris mushrooms with curly parsley
• Roasted duck with mandarin & pomegranate sauce
• Steamed basmati rice
• Porcini & spinach tortellini
• Artichokes in cream
• Glazed baby vegetables
• Roasted venison
• Prawns, mussels & calamari flambéed with old rum, sautéed in garlic butter, basil & parsley
• Lobster Thermidor – gratin
• Garden sautéed cherry tomatoes & okra
• Cauliflower & broccoli gratin with Parmigiano

Cooking Stations

• Live Cooking: Seafood risotto
• Carving Station: Beef Wellington

Drinks not included; available upon consumption.

Desserts

• Profiteroles; Pineapple & coconut yule log; Vanilla & Jivara chocolate yule log; Tropical yule log (mango & lychee)
• Strawberry cream pavlova; Black Forest with Amarena cherries; Chamaral coffee éclair; Passion fruit cheesecake
• Chocolate mousse; Chocolate fountain with marshmallows & strawberry skewers; Assorted macarons